These carrot and pea fritters are perfect for a quick lunch for the whole family, especially as a great finger food for baby too. Simple ingredients and easy to prepare you won’t be disappointed.
BLEND the chickpeas in food processor and transfer to a mixing bowl.
GRATE the carrots and add to the blended chickpeas. Along with the frozen peas
CHOP finely the spring onions.
MIX the parmigiano, eggs, spring onions and chopped rosemary to the bean mixture and mix well.
HEAT a little olive oil in a large pan on medium heat.
SCOOP 2 tablespoons of mixture into your hand press to compress it into a patty.
COOK for about 1-2 minutes, until the underside is golden brown then flip and repeat.
SERVE with a dollop of plain greek yogurt or a tomato salsa.